On one trip to Kerala in India, the hotel had the sweetest and most succulent pomegranates at each meal. They were so unlike anything that we could get at home that I ate more that I care to mention.
In Kerala, the pomegranates were beautiful. The salads and side serves featuring the bright red globules were wonderful. For many years our local pomegranates were tough and bitter. Fortunately times have change and good pomegranates are more widely available.
This recipe celebrates the pomegranates in Kerala.
Banana and Pomegranate Salad
Source : inspired by my visit to Kerala
Prep time: 5 mins
Cooking time: 0 mins
Serves: 4 – 6 people, depending how you use it
2 firm but ripe bananas
1 – 2 Tblspn lime juice
1 Tbslpn jaggery
pinch black salt or sea salt
Remove the luscious seeds from the pomegranate and arrange them in the centre of a plate.
Toast the shredded coconut carefully in a heavy frying-pan over a medium low heat, not allowing it to burn.
Slice the peeled bananas attractively and arrange around the edge of the plate. Drizzle with the lime juice, sugar and the salt.
Sprinkle with the toasted coconut and serve immediately.
So wonderfully attractive.